Vegan Chicken Nuggets with a crispy crust
Simple vegan nuggets made of plantbased proteins with a crunchy oat crust ! Without complicated ingredients !
Servings: 4 people
Equipment
- strong blender (linked above)
Ingredients
Nuggets
- 400 g chickpeas from the can (linked mine above) with their water (called Aquafaba)
- 250 g seitan (linked mine above) or tofu (there you need to press out the water)
- 1 cube for vegetable broth
- 1 tsp mustard
- ½ tsp garlic powder or a clove of garlic
- 3 tbsp yeast flakes (linked mine below)
- 100 g flour of your choice
- salt and pepper
Coating
- 300 g flour
- 200 ml plantbased milk unsweetened
- 125 g rolled oats
- some tabasco
- salt and pepper
- oil for deep-frying
Instructions
- Cut the seitan or the tofu into smaller pieces and mix it with the drained chickpeas,100 ml of their water (called aquafaba) and the spices in a strong blender until a creamy mass is formed. Then add the flour and mix again briefly so that everything combines. Season with salt and pepper.
- Prepare the "coating line": in the first plate, put all the flour up to about 6 tbsp; in a second, low plate, mix the vegetable milk well with 3 tbsp flour, salt, pepper and the tabasco; in the third plate, mix 3 tbsp flour with the rolled oats.
- Form small nuggets from the mass. First roll each nugget completely in the flour plate, then lightly tap off the excess flour. Then turn the nuggets in the liquid in the second plate, after that let them drip off a little. Finally, add them to the oat mixture and roll well until the nuggets are covered with the oats on their entire surface. Put it aside.
- Heat the frying oil on the stove on medium to high heat and fry the nuggets in it until they turn brown on all sides. This takes about 3-5 minutes per side. Caution: do not overheat the oil!
- Drain them a little and serve the nuggets with ketchup or sweet chilli sauce.